Pizza Question

Unknown · November 2007

On Saturday evening, while shopping at BJ’s, I picked up two Pizzeria Uno pre-made pizzas. I started my egg and used an inverted platesetter and a pizza stone. I got my large egg fired up to about 375 and made sure that the ceramic was well heated. The box said to cook at 325 in an oven for 10-12 minutes. I cooked the pizzas, one at a time, it seemed like they took 25 minutes for the tops to look cooked. When I cut them, the bottom crust was not at all crunchy, but not soggy. These were not frozen pizzas, so I am trying to figured out what happened. They tasted good, but they were not the texture that I was expecting.[p]As Part of my setup I place kiln posts between the plate setter and pizza stone to bring the level of the stone up to the lip of the egg.[p]Any thoughts,
RhumAndJerk

fishlessman · November 2007

RhumAndJerl,
when i used to buy frozen pizzas i found the directions always understated times, maybe for the folks that think 10 minutes is easier than 20. did the box recommend a pizza stone, or to cook on an oven rack which may change how it cooks. if your ever looking for an unos dough recipe, ive got a good one

Essex County · November 2007

fishlessman,
I'd like to see an Uno's crust recipe.[p]Paul

The Naked Whiz · November 2007

RhumAndJerl,
Did the box say to place the pizza directly on the rack with no pan? Some frozen pizzas say to do that.[p]TNW

RRP · November 2007

RhumAndJerl,
you say you need kiln posts between the ps and stone to bring it up to the level of the lip? I don't and it's a fine height without the added spacers. Pizza peel ingress and egress is no problem for me.

fishlessman · November 2007

<p />Essex County, jstraus sent this to me years ago, the potato gives the crust that almost biscuit like texture that unos used to be noted for, lately those chains are going down hill,i think they are cooking the pies longer than they use to, maybe a law suit from uncooked meat or something, but definately not as good as they used to be. this recipe is better than unos. this was my version of a chicago classic cooked in a paella pan[p]Deep-Dish Pizza
Prepare the topping while the dough is rising so it will be ready at the same time the dough is ready. Baking the pizza in a deep-dish pan on a hot pizza stone or quarry tiles will help produce a crisp, well-browned bottom crust. Otherwise, a heavy rimless cookie sheet (do not use an insulated cookie sheet) will work almost as well. If you've only got a rimmed cookie sheet, turn it upside down and bake the pizza on the flat rimless side. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. [p]Makes one 14-inch pizza, serving 4 to 6 1 medium baking potato (about 9 ounces), peeled and quartered
1 1/2 teaspoons rapid-rise yeast
3 1/2 cups unbleached all-purpose flour
1 cup water (warm, 105 to 115 degrees)
6 tablespoons extra-virgin olive oil plus more for oiling bowl
1 3/4 teaspoons table salt [p]1 recipe topping (see related recipes)[p][p]1. Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato. [p]2. Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat. [p]3. In bowl of standing mixer or in workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes. Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. If using mixer, fit with paddle attachment and mix on low speed until dough comes together. Switch to dough hook attachment and increase speed to medium; continue kneading until dough comes together and is slightly tacky, about 5 minutes. If using food processor, process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes. [p]4. Oil bottom of 14-inch deep-dish pizza pan with remaining 4 tablespoons olive oil. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round. Transfer round to pan, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes. [p]5. Line low oven rack with unglazed baking tiles or place pizza stone or rimless cookie sheet on rack (do not use insulated cookie sheet; see note above) and heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes. Uncover dough and prick generously with fork. Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, about 15 minutes. Add desired toppings; bake on tiles, stone, or cookie sheet until cheese melts, 10 to 15 minutes. Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, then, holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve. [p]

Carbonizer · November 2007

fishlessman,
Uno's was sold to a large company from Boston (I belive) about 6-7 years ago. They built more stores but they also chaged the crust. It is not a buttery crust anymore, its like a bread crust. The Original Uno's in Chicago is still original but I now go to Due's which was there 2nd store.
If you want to try a good one , Lou Malniti's (one of the original Uno's people) does overnight shipping
1-800-lou-togo Frozen is not as good as the pies cooked and eatin at the resturant though. Coming to Chicago?
I'm buyin.

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